Jackie Sobon
Vegan Asparagus Snap Pea Frittata
Brunch has never been easier with this savory, protein-packed frittata.
March 26, 2013
Serves 2 to 4
What you need:
1/4 cup water or vegetable broth
1/2 cup diced white onion
2 cloves garlic, minced
1 cup chopped asparagus (tops only)
1/2 cup chopped sugar snap peas
1 14 ounce-package extra firm tofu, drained, rinsed, and crumbled into large pieces
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/8 teaspoon dulse flakes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup diced scallions, for garnish
What you do:
- Preheat oven to 400 degrees. In a 9 to 10-inch cast iron skillet or oven-proof pan over medium heat, heat water. Once boiling, add onion, garlic, asparagus, and snap peas and sauté until onion becomes translucent.
- In a food processor, add tofu, nutritional yeast, onion powder, garlic powder, turmeric, dulse flakes, salt, and pepper and purée into a thick, smooth mixture.
- In a skillet over low-medium heat, combine tofu mixture and vegetables, spreading it out evenly and completely flat with a spatula, making sure there are no air pockets. Cook until edges start to darken, then place in oven for 15 to 18 minutes or until top yellows and is a little firm.
- Remove from oven and let cool for 5 minutes before serving. Garnish with scallions.
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Photo: Jackie Sobon
